This is my fave and no wonder so many people call it Christmas Crack. There are so many variations of it but I thought I’d try it with white chocolate this year and wowzer, I was right on! I love it when I’m right! I’ve decided to make White Chocolate Coconut Almond Chex Mix! I would recommend a candy thermometer but you don’t need one. Just in general, they are a good idea to have around. Go to Walmart or Target and pay around $5-$10 and it’ll last you a good while. You don’t need to go to Williams-Sonoma but they do have fabulous things!
- Rice and Corn Chex (off brand works just as well)
- Sweetened Coconut
- REAL Butter (or substitute margarine for dairy free)
- Almonds (any kind you like)
- Light Corn Syrup
- White Chocolate Chips (I wanted to be decadent and so I chose Ghiradelli)
- 1 1/2 cup sugar
- 1 1/4 cup corn syrup
- 1 1/4 cup water
- 1 1/2 sticks butter or margarine
- 1 cup almonds (any kind you prefer)
- 1 1/4 cup coconut
- 1 1/4 cup white chocolate chips
- 1/2 box each of Rice and Corn Chex or you may substitute for one whole box of any kind. I like the variation of flavor. I grab the largest box of Cgex cereal available. It usually ends up being 8 cups total.
In a large pot (spaghetti size here), add the water, corn syrup and butter and heat on high heat and bring to a boil. You’ll want to be stirring constantly so that you won’t burn your sugar. If you have a thermometer, you’ll heat to the soft ball temp. If you don’t, you’ll want to look for the texture that you’re getting on the back of your spoon. When you lift your spoon up, when the mix falls it will fall off in a separated consistency, almost like an airhead being torn. Once it’s come to a rolling boil, turn the heat down to medium and you may have to move it off the burner once in a while to control the heat a bit. You’ll want to keep it at that consistent temperature and color for 5 minutes.
When you get to the thicker consistency, remove from the heat and add your cereal, coconut and almonds. Mix in the saucepan until everything is evenly coated. You could also have the dry ingredients already mixed in a non-stick sprayed bowl and then pour the sugar mixture on top if you don’t have a large enough saucepan.
Lay out some parchment or foil on your countertop so that you can spread the mixture on top to cool. When you’ve done that, just take a handful of your white chocolate chips and spread them out evenly. I didn’t want to mix it cause I wanted the chunks of chocolate. You can eat it right away with the gooey chocolate or let it sit for about 5 hours and the chocolate should retain its shape to bag it.
You can give this away for neighbor gifts or truth be told, I can eat this recipe by myself for the month! It stays well in ziploc bags and the sugar-coating keeps the cereal crunchy. Give this one a try. I love it when ideas work out and I love that you can pretty much make any Chex mix your own!
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